"A little confused about where to start from", and "crossing your fingers" are serious red flag statements that tell me the time is not yet right for you to open your own restaurant. I know that's not what you want to hear, but I am being brutally honest because I have seen too many sinking ships throughout my career that I wish I could have talked some sense into BEFORE they mortgaged their home and trashed their credit. I often get calls from people asking me to help them bail the water out of their quickly submerging vessels, but many times their problem isn't one that can be corrected, because the problem is them - under financed, under experienced, under confident.
I often find that the best business plans are the ones that are already written in the mind of the founder, in where the founder's biggest hurdle is being able to type fast enough to keep up with their thoughts - but the plan is there. It's always been there. The written plan then just becomes a formality to save investors and partners time, so they can browse at their leisure without commiting to meet you in person so you can pitch your concept. The answer to the question you ask above needs to be second nature to you BEFORE you make that leap. If it's not, your lack of confidence will shine right through your business plan.
Consider the possibility that your future investor/partner may be the owner (or employee) of that out of state restaruant that you could become the GM of. Be patient. It will come.